With the semester almost closing in on us, many of my fellow comrades have fallen ill due to stress. For me, I have piles of boring and not-so boring chunks of work vying for my attention. I’m trying to follow Getting Things Done (GTD) techniques as recommended at 43folders.com, but I believe need a clean slate to re-organize my workflow… no correction, I simply have too much work to do. So it’s at times like these that I break out some alcohol, and though I don’t “drink”, a light cocktail called “Mimosa” never hurt anyone. You of all people should know what a mimosa cocktail is (thanks to Wikipedia)…
A Mimosa is a cocktail composed of six parts champagne and four parts thoroughly chilled orange juice, traditionally served in a tall champagne flute with a morning brunch. It is also often served to early guests at weddings, and in first class on jetliners.
The Mimosa cocktail was reportedly invented at the Ritz Hotel in Paris, France circa 1925. Some Mimosa fans think Orangina makes a better Mimosa, while another stratum insists on a tablespoon of Grand Marnier in the bottom of the glass (technically a Grand Mimosa). Only “label snobs” use top-quality champagne in Mimosas, but a cheap, fruity sparkling wine does not make a Mimosa, either.
“Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange.” – Philip, Duke of Edinburgh
My “mimosa for the weak” variation uses the Peach flavored “Arbor Mist” chardonnay which makes up 1/5 of the whole orange juice concoction. Before I go cuckoo, do impart with me your ninja techniques in beating stress. Cheers Franklin!